Best Chicken Marsala (Classic Recipe Made Easy) (2024)

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A much-loved chicken recipe popularized by Italian-Americans, chicken marsala is tender chicken breasts bathing in a rich and glossy marsala wine sauce with golden mushrooms. A restaurant quality dish, worthy of white tablecloths, that can be put together in 25 minutes and enjoyed by the whole family.

If you don’t cook with wine but love a chicken and mushroom flavour combination, my chicken with garlic mushroom sauce will deliver! Just check the recipe notes to make the wine substitution.

Best Chicken Marsala (Classic Recipe Made Easy) (1)

Marsala wine is the standout ingredient in this recipe, if you don’t cook with alcohol, this one is probably not for you! Although wine is obviously alcoholic in its store-bought form, the alcohol evaporates during cooking so there is no bitter boozy taste.

Only the wine’s flavourings remain, and it is safe for children. This recipe has always gone down well with mine!

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What is Chicken Marsala?

The dish consists of tender chicken breasts swimming in a slightly sweet and deliciously savoury Marsala sauce with a distinct earthy flavour of chestnut mushrooms.

The dish is a combination of French techniques and Italian ingredients, notably the Marsala wine, which comes from a Sicilian city of the same name. French residents of Sicily wanted a dish they recognised, and chicken marsala was created to meet this need.

That was a couple of centuries ago, though, and the dish is now mostly associated with Italian-American cooking. Brought over and popularised by the many immigrants from Sicily, it is now a mainstay found in countless restaurants.

Although a bit retro, it’s a dish worth rediscovering. We all love a tender piece of chicken, which is only improved by the hearty, rich Marsala sauce. It packs a flavourful punch that’s hard not to love.

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Chicken in marsala wine

Just to be clear, we are talking Marsala wine, not masala spice! That’s a whole other blog! Marsala wine is a fortified wine from Sicily, its roasted nuttiness and toffee notes are what give this Italian chicken recipe its unique, unforgettable flavour profile.

Adhering to the traditional method, the best chicken marsala recipe will tenderise chicken breasts with a meat mallet for melt-in-the-mouth softness. It will then seal them by lightly frying inside a flour coating for ultimate succulence.

The sauce is made with sweet shallots, earthy mushrooms and of course, Marsala wine. The result is an oaky, burnt caramel-flavoured gravy in which to further simmer the chicken.

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Flavour making tips

Marsala wine is both sweet and acidic, so the addition of mushrooms roots the dish in earthiness. I’ve used chestnut mushrooms in this recipe as they were available to me at the time.

However, be daring! Get wild with your mushrooms and choose something you wouldn’t usually, it will bolster the flavour impact.

You can stick with chestnut, like me, or packs of mixed mushrooms can be bought from big supermarkets. Or select one or two interesting looking ones; fruity chanterelles and woodsy porcini are my absolute favourites and contrast beautifully.

I’ve used delicate shallots in place of onions. I find they bring a welcome hint of garlic, you’ll notice that there isn’t any in this recipe as it clashes with the wine.

Marsala wine might be tricky to track down, but you can substitute with any other sweet and syrupy, fortified wine. You could use Madeira wine or an amber-coloured sherry, which will be neither too dry not too sweet.

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Recipe tips and notes

  • I cut the chicken breasts in half lengthways and then pound them with a meat mallet. The thinner cutlets cook quicker and more evenly resulting in a super tender bite.
  • Traditionally, the chicken breasts are dredged in flour. The coating does 3 things; turns the chicken a pleasant golden colour when fried; seals in the meat’s juiciness; creates a smooth consistency to the sauce.
  • That being said, feel free to skip that step if you’re pushed for time.
  • For caramel-coloured, slightly crisp mushrooms, don’t overcrowd the pan. Too many mushrooms cooking at once will steam them and leave them soggy and flavourless.
  • Experiment with mushrooms! Be adventurous and try a new variety or two, mixing it up will greatly enhance the complexity of this dish.
  • If you can’t source Marsala, don’t panic! You can easily substitute with Madeira (another fortified wine), or even a sweetish sherry.
  • The original chicken marsala recipe doesn’t include cream and I haven’t in this one, but you totally can! 120ml/ ½ cup will double the indulgence of this luscious dish.

Serving suggestions

Any of your favourite carbs will accompany chicken marsala; pasta, rice or mashed potatoes, herb and garlic mashed potatoes, especially. I like this dish with crunchy green vegetables too; lemon butter green beans or roasted tenderstem broccoli with lemon garlic vinaigrette.

Or if you’re feeling fancy, honour your dinner guests with a decadent Italian multi-course meal:

Antipastobruschetta recipe trio

Primopasta e fagioli soup

Secondochicken marsala

Dolcesalted caramel affogato

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Storage and leftovers

For the most succulent chicken and perfectly silken sauce, eat on the day. Any leftovers can be kept in the fridge for 2-3 days. Reheat on the hob with a little water to loosen the sauce.

The simplest way to reheat the any leftovers is in a microwave, but I prefer using the stovetop. Add it to a pan over medium-low heat, adding a splash of water or stock to keep the sauce loose.

Cover with a lid or foil so it doesn’t dry out and let it heat for approximately 15 minutes or until it is hot enough to enjoy.

More recipes with marsala wine

  • Creamy Mushroom Marsala Sauce
  • Filet Mignon with Mushroom Marsala Sauce
  • Meatballs with Marsala Cream Sauce
  • Turkey Marsala Pot Pie
  • Strawberry Marsala Cobbler

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Best Chicken Marsala

Julia Frey of Vikalinka

Enjoying this delicious homemade Chicken Marsala doesn’t require a restaurant trip, only 25 minutes of your time and a handful of ingredients found at home!

4.94 from 47 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main

Cuisine Italian

Servings 4

Calories 341 kcal

Ingredients

  • 4 chicken breasts
  • salt and pepper
  • ½ cup/ 60 g flour
  • 2 tbsp olive oil
  • 3 small shallots chopped
  • 1 cup/100g chestnut mushrooms sliced
  • 1 tbsp flour
  • ½ cup/125 ml marsala wine
  • 1 cup/250 ml chicken stock
  • flat leaf parsley

Instructions

  • Cover the chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than ½ inch. Sprinkle with salt and pepper on both sides and dredge in flour.

  • Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.

  • To the same pan add chopped shallots and cook over low heat for 2-3 minutes, then add sliced mushrooms, salt and pepper and saute for 5 minutes, then add 1 tbsp of flour, stir and cook for a minute longer, then add marsala wine and turn the heat up to medium, add chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.

  • Serve sprinkled with chopped parsley and a side dish of your choice.

Video

Nutrition

Calories: 341kcalCarbohydrates: 4gProtein: 48gFat: 12gSaturated Fat: 2gCholesterol: 144mgSodium: 265mgPotassium: 914mgSugar: 1gVitamin A: 70IUVitamin C: 4.2mgCalcium: 18mgIron: 1.2mg

Keyword chicken marsala

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Best Chicken Marsala (Classic Recipe Made Easy) (2024)

FAQs

Is it better to use sweet or dry Marsala wine for Chicken Marsala? ›

However, when we tried both styles in recipes for chicken Marsala, mushroom stuffing, and zabaglione, tasters preferred the dry style in all instances. Though both were acceptable, tasters found that dry Marsala offered more depth of flavor, while sweet Marsala added sweetness and some flavor but wasn't as complex.

What is the best wine to make Chicken Marsala? ›

Use dry marsala rather than sweet marsala which is more commonly used in desserts. Sub with port wine, sherry, or madeira. For non alcoholic version, better to make Chicken with Creamy Mushroom Sauce! 4.

Is Chicken Marsala better with pasta or rice? ›

This classic Italian-American dish is a popular restaurant entree… but you can make it even better at home. I like to serve it with buttered noodles, but regular pasta or mashed potatoes are equally delicious.

Can you use regular white wine for Chicken Marsala? ›

If you don't have or can't find marsala wine, my favorite substitution is Madeira wine, or even a nice dry white wine. However, if you don't want to use any alcohol at all, you can use an equal amount of beef broth or stock, but bear in mind, this won't have the same classic flavor.

Do you use red or white wine for chicken marsala? ›

Dry White Wines

One popular wine pairing for Chicken Marsala is Pinot Grigio. This dry white wine from Northern Italy has a light body and bright acidity that helps to cut through the rich sauce of the dish. The fruity flavors of Pinot Grigio also complement the earthy flavors of the mushrooms in the sauce.

Can I use red wine instead of Marsala for chicken Marsala? ›

If you're preparing a sweeter dish, she suggests reaching for sherry, Moscato, or Port as an easy swap. You could even try a potent dry red tossed in with a bit of sugar and an orange peel as a comparable substitute.

Can I use balsamic vinegar instead of Marsala wine? ›

To make the perfect marsala wine substitute for chicken marsala, replace ½ cup of marsala wine with ½ cup chicken stock, 1 tablespoon of balsamic vinegar, and one teaspoon of sugar. Mix the chicken broth mixture into your recipe exactly the same way you would add the marsala.

What is traditionally served with Chicken Marsala? ›

  • Rice. Rice is a classic, gluten-free side dish that pairs perfectly with chicken Marsala. ...
  • Risotto. For a classic Italian side dish, consider risotto, a creamier alternative to plain rice. ...
  • Egg Noodles. ...
  • Angel Hair Pasta. ...
  • Zucchini Noodles. ...
  • Polenta. ...
  • Mashed Potatoes. ...
  • Boursin Hasselback Potatoes.
Mar 17, 2023

Is Marsala cooking wine as good as Marsala wine? ›

Knowing the age of Marsala is one of the most important factors, as it will determine whether you should use it in a recipe or sip it as an aperitif. In general, younger Marsala wines are almost always used for cooking, while older Marsalas are known to be more favorable for sipping.

Do Italians eat Chicken Marsala? ›

Chicken marsala is a classic Italian dish that has been served since the 19th century.

How can I thicken my Chicken Marsala sauce? ›

Flour-Based Thickeners

A general ratio to work with is 2 tablespoons flour for every cup of liquid. Start by adding a little bit, then cook, stirring, for a few minutes to allow the sauce time to thicken and cook off the raw flour taste; if the results are minimal, add more.

What do you eat with chicken masala? ›

What is traditionally served with chicken tikka masala? Traditionally, chicken tikka masala is served with vegetables, steamed long-grained basmati or white rice, toasted pita, or any type of naan bread.

What can you use instead of heavy cream in Chicken Marsala? ›

To make this recipe a little lighter than your traditional Italian chicken marsala, you will see that I've created this recipe using full fat coconut milk instead of heavy cream.

What can I use if I don t have Marsala wine for Chicken Marsala? ›

Marsala wine substitutes and a Nonalcoholic option:
  • Dry Sherry: one-to-one substitute.
  • Madiera wine: one-to-one substitute.
  • Grape Juice and Brandy: For every ¼ cup of Marsala wine you need in your recipe, substitute the following: ¼ cup of grape juice mixed with 1 teaspoon of brandy.
Sep 12, 2023

What can I use if I don't have Marsala? ›

What can I use instead of marsala wine? The best substitute for marsala wine is madeira, another kind of fortified wine with a similar flavour profile. Other alternatives include other fortified wines such as commandaria, sherry, vermouth, and port.

Can I use sweet Marsala wine instead of dry? ›

You can substitute Dry Marsala for Sweet Marsala ingredients, but generally not the other way around. Keep a dry Marsala on hand if you'd like more versatility.

What wine is good for Marsala sauce? ›

I recommend using semi-secco (semi-sweet) or dry marsala wine for this recipe.

Can I use white wine instead of Marsala wine for chicken Marsala? ›

Marsala Substitutes for every quarter cup needed: Substitute the following: ¼ cup of dry white wine.

Do people drink Marsala wine or just cook with it? ›

Obviously by now you know that yes, you can drink Marsala wine. Remember, for cooking, you can use the younger, much less expensive variety. But for the best Marsala wine for drinking, you can splurge on the more expensive, aged stuff.

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